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Monday, November 4, 2013

black bottom pumpkin pie

Trivia question of the day:What do you get when you cross a blogger with a downed server?Answer:Nothing.I had two posts ready for you that I was so excited to share last week, but I couldn't because of multiple days of internet difficulties. I will make up for it this week. Promise.Now that it is officially past Halloween, my mind is on all things Thanksgiving. It's my favorite holiday. The colors are warm. Everyone is eagerly planning get-togethers and readying for the Christmas season. And food is at the center of it all. I am usually not a big fan of messing with really wonderful holiday food traditions. And I definitely think the stars of the Thanksgiving table have remained that way for a reason. The stuffing, creamed corn, mashed potatoes... They don't need a lot of adjusting. And it's not like I went out looking to alter the pumpkin pie either. But - oh, my. I am glad I messed with this one. Requiring a bit of a process, indeed, the Black Bottom Pumpkin Pie - to me - is worth every single step. I do believe I could have sat with a spoon and eaten just the maple whipped cream and been totally satisfied. Let's not even talk about the fabulous crust made of cinnamon graham crackers and gingersnaps (genius), the bottom chocolate layer, the caramel toffee layer, and - of course - the many-spice goodness so many of us dearly love in pumpkin pie. For your upcoming holiday spread, this recipe is stunning (my picture does NOT do it justice), and completely over-the-top. Just what the guests, soon to be around your table, have ordered!my favorite way to make pumpkin pieone year ago: butternut squash soupBlack Bottom Pumpkin Piemakes one 10-inch pieIngredients:

1/2 cup chopped pecans

1 cup cinnamon graham crackers

1 cup crushed gingersnaps

1/2 cup butter, melted

1 cup semisweet chocolate morsels

2 cups whipping cream, divided

2 (1.4 oz) chocolate-covered toffee candy bars, finely chopped

3/4 cup sugar

1/3 cup all-purpose flour

2 large eggs

3 egg yolks

2 cups milk

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/2 tsp. salt

1 tbsp. vanilla

1/2 cup maple syrup

~ Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8-10